This is great in coffees and on top of desserts and waffles!
- 1 cup Pumpkin purée
- 1 cup Water
- 1/2 cup Coconut sugar
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Allspice
- 1/8 tsp Cloves
- 1/8 tsp ginger
- Small pinch sea salt
Combine pumpkin puree and water in a blender and blend until very smooth. Strain through a fine mesh strainer/chinois/cheesecloth. Discard or save the pumpkin pulp. You can freeze the pumpkin pulp in silicone molds for use in smoothies or as a treat for your dog! Add the strained pumpkin liquid to a pan with the coconut sugar. Bring to a simmer over medium low heat. Simmer for 5 minutes, until it thickens and combines. Add the spices and stir to combine.
Pour the syrup into a container and store in the refrigerator. You can also pour the syrup into silicone ice molds and freeze them for a future use!
- Juice of 1/2 lemon
- 4 oz of cream cheese, room temperature
- 1/2 cup of maple syrup
- 1/2 tsp of vanilla
- Pinch of sea salt
- 2/3 cup of shredded carrots
- 2/3 cup of oats
- 1/2 tsp cinnamon
- 2 TB of maple syrup
- 1 TB of ground flax seeds
Combine lemon juice, room temperature cream cheese, maple syrup, vanilla and sea salt in a blender until smooth. Grab two small bowls and pour half the cream cheese mixture into each bowl. Cover one of the bowls with plastic wrap.
Add carrots, oats, cinnamon, 2 TB maple syrup and flax seeds to the uncovered bowl and stir to combine. Let sit for 10 minutes. Using a portion scoop or spoon, grab small balls of the carrot mixture and place on a parchment lined baking sheet. Set in the refrigerator for at least 30 minutes.
Remove the balls from the refrigerator and dip each one in the cream cheese mixture. Freeze for 2 hours, or until hardened.
New favorite smoothie combo: water, banana, cucumber, kale (blanched and then frozen), frozen mango, flax seeds, walnuts and collagen peptides!
Salad made with arugula, roasted potatoes, roasted chicken, peaches and pumpkin seeds. I dressed the salad with Meyer lemon honey living vinegar (brand Acid League- this stuff is crazy delicious!), extra virgin olive oil, sea salt, pepper, mustard and microplaned garlic.
Little sweet treat made with peanut butter, maple syrup, sea salt, vanilla, toasted oats, toasted walnuts, cacao powder, freeze dried bananas and dates! So good!
These were so yum and super easy!!
I melted some chocolate gems with a bit of butter and used the melted chocolate to line my silpat muffin tray. (Pro tip: I froze the silpat for about 30 minutes before adding the chocolate. This ensures you can use the chocolate to cover the bottom AND sides of the muffin molds.) I chilled the chocolate covered muffin mold in the fridge for 10 minutes. Then I added some strawberry yogurt and topped it with some chocolate granola butter. I chilled the muffin molds for 10 more minutes and then added another layer of yogurt and granola butter. I topped them with some of the melted chocolate and chilled them for a few hours. The result: deliciousness!!!
Smoothie made with water, sea salt, lemon juice, hemp seeds, flax seeds, apple, frozen blueberries, mixed greens and collagen!
Baked eggs and potatoes on top of arugula tossed with tomato sauce (extra virgin olive oil, fire roasted tomatoes, roasted onions and garlic, vinegar, coconut palm sugar, salt and pepper).
Smoothie made with water, apple, frozen blueberries, lemon juice and zest, pumpkin seeds and collagen.
This is a great way to make sure your rosemary doesn’t go bad!
- 5 sprigs Rosemary
- 1 stick butter
- Silicone ice cube molds
Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!
I put some treat bags together with Kale Junkie’s Chocolate Crinkle Cookies dusted in powdered sugar, Gingerbread Cookies (from On Baking by Sarah Labensky, Priscilla Martel and Eddy Van Damme) dipped in melted Marshmallows (from The Professional Pastry Chef by Bo Friberg and Amy Kemp Friberg), and Lemon Bars made with Lemon Curd (from Cooking by James Peterson) and my Vanilla Granola Butter Crust!
LooKitchen will resume on the week of January 3rd with the following posts: sugar cookie latte recipe, savory tempura pancake recipe, red light therapy, eats: various dishes from the holiday break and juice.
This is an awesome bar crust and is great for pecan or walnut bars, lemon bars, and any layered freezer bar. I used the vanilla granola butter for the lemon bars pictured below, but I have also made this recipe with the chocolate granola butter flavor and it worked well.
One of the coolest things about this crust is that it’s so quick and easy!
- 6 TB butter, melted and cooled
- 1/2 tsp vanilla
- 1/2 cup + 2 TB vanilla granola butter, room temperature
- 1 egg, room temperature
- 4 TB maple syrup, room temperature
- 1/4 cup arrowroot powder
- 2/3 cup almond flour
- 1/4 tsp baking soda
- Nice pinch of sea salt
- A bit of butter for greasing then baking dish
Preheat oven to 350.
Combine the melted and cooled butter, vanilla, granola butter, egg and maple syrup together in a bowl using a whisk or large mixing spoon. Using your whisk or spoon, beat it together for a few seconds. Add the arrowroot, almond flour, baking soda and salt to the granola butter mixture and stir to combine.
Grease your baking dish of choice with a bit of butter. You can use small molds (ramekins, silicone molds, silpat molds), or an 8×8 baking pan, or an 8” cast iron skillet.
Press the dough into the greased molds or pan or skillet. Use an offset spatula or the back of a knife/spoon to smooth the dough so the top is even.
Bake the small molds for 15 minutes/the large pan or skillet for 25 minutes, or until the center springs back when you touch it.
For the pictured recipe, I made lemon bars!! I made a lemon curd to top the baked and still warm crusts. I allowed it to sit at room temperature for 30 minutes and then popped it in the refrigerator to chill for a couple hours. They were delicious!! I used a James Peterson recipe for the lemon curd.
This recipe is quick and easy!
- 4 TB chia seeds
- 2 cups berries, I used a combination of strawberries, blackberries, blueberries and raspberries
- Juice and zest of half a lemon
- 2 TB honey or maple ayrup
- A large pinch of sea saly
Put chia seeds in a blender and blend into a powder. Add the rest of the ingredients and blend until homogenous. Refrigerate for at least 3 hours.